Brown Sugar-Pecan Apple Pie

This pie has a luscious, caramel-like flavor without the work of making an actual caramel base, thanks to dark brown sugar, which becomes sweet and syrupy in the heat. And speaking of shortcuts: If you prefer, skip the intricate detail on top and make this a basic double crust.

Iain Bagwell/Woman's Day

Total Time: 2:45

Prep: 1:15

Level:
Moderate

Serves:
8

Ingredients

2 tbsp. unsalted butter

2 lb. Jonagold, Ida Red, or Golden Delicious apples

2 lb. Granny Smith apples

3/4 c. firmly packed dark brown sugar

1 tbsp. firmly packed dark brown sugar

1 tbsp. cornstarch

1 c. pecans

1 tsp. pure vanilla extract

2 Basic Flaky Pie Crusts (see below)

2 large eggs

1 tbsp. raw sugar

¼ tsp. kosher salt

Directions

Melt the butter in a large, straight-sided skillet over medium high heat. Add the apples and 3/4 cup brown sugar and cook, tossing occasionally, until just tender, 8 to 10 minutes.

In a small bowl, combine the cornstarch and the remaining tablespoon brown sugar. Sprinkle over the apples and cook until thickened, about 1 minute. Remove from heat, add the pecans and vanilla, and toss to combine. Let cool, tossing occasionally, to room temperature, about 40 minutes.

Heat oven to 375 degrees F. On a lightly floured surface, roll one disk of dough into a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate. Trim the overhang to 1/2 inch all the way around. Refrigerate until ready to use.

Working on a floured piece of parchment paper, roll the remaining disk of dough into a 12-inch circle. Using a 2-inch leaf cookie cutter (set of mini leaves, $9.99; ConfectioneryHouse.com) and starting 1 1/2 in. from the edge, cut out 1 row of 4 leaves directly in the center of the crust, spacing them 1/2 inch apart.

Cut out additional leaves around the first row, spacing them 1/2 inch apart and leaving a 1 1/2-inch border along the edge (figure on about 22 leaves total). Refrigerate the cutout dough. Using a wooden pick or knife, score lines into the leaves.

Spoon the cooled filling into the crust in the pie plate and carefully place or slide the chilled cutout crust on top, being careful not to stretch the dough. Trim the top crust to 3/4 inch from the edge of the pie plate. Fold the top crust under the bottom crust to create a thicker crust to seal; crimp as desired.

Brush the entire pie with some of the egg and sprinkle with the raw sugar and salt. Brush the undersides of the leaf cutouts with some of the egg and place them around the edge of the pie, gently pressing to help them adhere. Brush the tops of the leaves with the remaining egg and bake until the crust is golden brown, 50 to 55 minutes. Let cool to room temperature before serving.